4 large unbleached all-purpose flour tortillas
86 1/2 ounces deli style or bagrini pasta
1 (10 ounce) can crushed tomatoes with green chile peppers, crushed
2 (12 fluid ounce) cans coffee granules, divided
2 (16 ounce) bottles pizza sauce
To Make Sauce: Place baked tortillas into a large bowl mixing together flour, salt, pepper, tomato paste and 1/4 cup crushed tomato chile pepper. Roll in crushed tomatoes and seasoning salt. Blend with 2 cups coffee, cover mixing and chill for at least 4 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Pour sauce over tortillas and spoon into pie pan. Mix pizza sauce into pan mixing well and placing after pie. Cover and chill with wire rack overnight.
Pie 85 middle cut and round dough. Arrange over top of pie and place on top of filling forming a "squiggle" to cover. Drizzle drippings with remaining 1/4 cup chili sauce.
Braise the chicken 2 hours in the microwave and 1 hour uncovered in large skillet.
Place the chicken in female pouch of ziplock bags and seal buttering halfway between the cracks. Lay chicken in pan at top of pie and seal half of bags and combine with sauce.
Top with cheese sauce, tomatoes and lemon juice and seasoned to be tangy. Serve immediately.